International
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Vegan Stir Fry RecipesContributed by Vegetarians and Vegans from around the world

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Kumquat's Spicy Oriental Stir-Fry From: Wendy

My own invention of several years ago (or perhaps a combination of other Asian-type recipes I had seen before), scrupulously tested and vetted. I think the sauce is fantastic; it suits my tastes as it is not as sweet as some chinese restaurant sauces and is probably much more healthful, yet it's still spicy and intensely flavorful. I've made it with tofu and soy-based meat substitutes as well.

SERVES 4

Sauce

3 tablespoons soy sauce

3 tablespoons sherry wine

2 tablespoons hoisin sauce (Lee Kum Kee brand recommended)

1 tablespoon chile sauce with garlic

1 teaspoon arrowroot (or 2 1/2 teaspoons cornstarch)

3/4 cup vegetable broth

Stir-Fry

1 teaspoon vegetable oil

1 teaspoon sesame oil

1 cup carrot, peeled and sliced diagonally (about 2)

1 cup sugar snap pea, trimmed

1 small red bell pepper, cut into small strips

1 small onion, chopped

8 ounces extra firm tofu or wheat gluten, cut into strips

3-4 scallions, sliced

Rice

1 cup rice

1 cup vegetable broth

1 cup water

Assemble vegetables. Meanwhile, bring broth and water to boil, add rice and cover.